Recipe: Rice Vegetable Porridge (Khichdi-fashion)
Elements:
½ cup rice (white or brown)
¼ cup break up moong dal (optionally available for delivered protein)
1 small carrot, finely chopped
1 small potato, diced
¼ cup green peas
Four–5 beans, chopped
1 small tomato, chopped
½ teaspoon cumin seeds
¼ teaspoon turmeric powder
Salt to flavor
1 teaspoon ghee or oil
4–five cups water
Commands:
Wash rice and dal (if using) very well.
In a strain cooker, heat ghee or oil. Add cumin seeds and allow them to splutter.
Upload all chopped vegetables and sauté for 2–three mins.
Add rice, dal, turmeric, salt, and water.
Pressure prepare dinner for three–four whistles till everything is gentle and porridge-like.
Mix well and adjust consistency with hot water if wanted. Serve heat with a spoon of ghee or undeniable curd.
Fitness benefits:
Rice vegetable porridge is a comforting, one-pot meal that’s perfect for every age, from infants to seniors. It provides a balanced combination of carbohydrates (from rice), fiber and nutrients (from veggies), and protein (mainly if moong dal is protected).
Vegetables like carrots, peas, and beans add antioxidants, beta-carotene, and critical minerals. Rice is simple to digest and soothing to the stomach, making this porridge perfect during illness, restoration, or as a mild meal.
The usage of minimum spices and fats continues it heart-healthy and mild on digestion. turmeric gives blessings, whilst cumin aids in digestion and nutrient absorption.
Rice vegetable porridge is naturally gluten-free, hydrating, and may be made with seasonal vegetables, making it a flexible and nutritious meal alternative.
Disclaimer: This content has been sourced and edited from Indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material.
.jpg)
click and follow Indiaherald WhatsApp channel